Spinach & Egg Stuffed Sweet Potato, inspired by a recipe from Candice Kumai, is a meal so simple and scrumptious that it deserves to be made on a regular basis. For this versatile meal, a sweet potato is roasted until tender, stuffed with a flavorful spinach-mushroom saute, and finished with a fried egg on top. Enjoy this healthy and delicious dish for breakfast, lunch, or dinner!
Spinach & Egg Stuffed Sweet Potato
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1 (6-7 ounce) sweet potato
1/4 teaspoon dried thyme leaves
1/2 teaspoon olive oil
1 garlic clove, minced
4 cremini mushrooms, thinly sliced
1/4 teaspoon dried parsley
2 cups baby spinach
1/4 teaspoon fennel seeds
Hot Sauce, to taste
Salt & Pepper, to taste
Fresh Parsley, for garnish
1. Preheat oven to 400 degrees. Line a small baking sheet with aluminum foil and coat with nonstick spray.
2. Scrub the outside of the potato, dry thoroughly, then prick several times with a fork. Place sweet potato on prepared baking sheet and spray all sides with olive oil spray. Season sweet potato skin with thyme, salt and pepper.
3. Transfer baking sheet to oven and roast sweet potato until it is fork tender, 40-45 minutes.
4. While the sweet potato is roasting, begin chopping and prepping the remaining ingredients. Once the potato has been cooking for about 30 minutes, add olive oil to a medium skillet and heat to medium low heat.
5. Add garlic to skillet, and saute until fragrant, about 1 minute. Stir in mushrooms, and cook until softened, 4-5 minutes. Season vegetables with dried parsley, salt, and pepper.
6. Fold spinach into mushroom mixture and saute just until wilted, 2-3 minutes. Taste for seasoning.
7. Scoop vegetables into a small mixing bowl (leave medium skillet out for cooking egg).
8. Once the potato is finished roasting, remove from oven but leave oven on at 400 degrees. Let sweet potato cool slightly until cool enough to handle.
9. Use a sharp knife to cut a horizontal slit in the top of the sweet potato. Push out the sides of potato, then use a spoon to scoop out the sweet potato flesh into the mixing bowl with spinach/mushroom mixture.
10. Stir to combine vegetables with sweet potato. Stir in hot sauce, salt, and pepper, to taste.
11. Carefully scoop potato/spinach filling back into sweet potato shell and return to foil lined baking sheet. Spray with olive oil spray and place sweet potato back into oven to heat through, 3-5 minutes or until your egg is ready.
12. To prepare the egg-- Respray medium skillet with nonstick spray and heat to medium- low. Crack egg into skillet and cook until whites are beginning to set, 4-5 minutes. Flip eggs and continue to cook 2-4 minutes more, or until desired doneness. Season with fennel seeds, salt , and pepper. Remove skillet from heat.
13. Remove stuffed sweet potato from oven and place on serving plate. Top with fried egg, then drizzle with additional hot sauce, and sprinkle with fresh parsley, if desired.
Nutrition Information--approximately 275 calories per serving (entire recipe)